2 Dec
2003
2 Dec
'03
11:55 a.m.
I haven't added acid yet, but as soon as my connection gets back to me...
;-)
I've got two pyments and one orange blossom that are pretty sweet. The
orange blossom probably just needs some acid blend and a bit of age, but the
pyments are still around 1.050, which is way high, I think, given starting
gravities around 1.100 to 1.120.
I don't think I added nutirents to the pyments, thinking that the riesling
juice had enough nutrients, but I think my first course of action will be to
add some nutrient/energizer and fresh yeast.
All three of these batches are also in the 2-4 month age range, so
relatively young.
I guess I need to relax, not worry, etc...
----- Original Message -----
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: "Steve Fletty" <fletty(a)umn.edu>
Cc: <mba(a)thebarn.com>
Sent: Tuesday, December 02, 2003 11:42 AM
Subject: Re: too sweet
Has anyone tried acidification? German Rieslings
(Spaatlase,
Auslase, sect, etc. ) can be
very sweet but typically are well balanced by crisp
clean acidity.
Just my 2 grains worth.
Cheers,
Jim
On Tue, Dec 02, 2003 at 09:18:42AM -0600, Steve Fletty wrote:
> So, what are my options if a mead is too sweet?
>
> I know I can add champagne yeast. If the alcohol level is already around
> 11%, how much more can champage yeast go? What's the best choice for
yeast
> here? Pasteur? Champagne? Premier Cuvee?
>
> What about making another batch with the same type of honey and making
it
dry and then
blending?
Meadmakers, please let me know what you think.
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *